Dip the sliced brioche in the egg, coat­ing well all over. Place in the hot pan and cook for 2 min­utes on each side or un­til golden. Re­move from pan and keep warm. Re­peat with the re­main­ing slices. Place 1 tbsp fresh blue­ber­ries and sugar in a blender and blitz to com­bine. Set aside. To as­sem­ble, top each toast with whipped crea­mand a few blue­ber­ries, and sprin­kle with blue­berry sugar.